Turkey Legs with Mushroom Stuffing and Diced Potatoes

For the mushroom filling, clean the chanterelles dry, cut into quarters and fry in a little rapeseed oil. Dice onions and bacon, cut spring onion into fine rings, use the green parts. Lightly fry the bacon cubes in a pan.

Blanch tomatoes and remove skin. Cut into cubes. Clean the snow peas. Wash potatoes, rub dry and cut into larger cubes. Pluck lovage.

Cut sausages lengthwise and squeeze out sausage meat. Mix with spring onions, chanterelles, tomato and bacon cubes and breadcrumbs and season with salt and pepper.

Place the turkey leg on top and season both sides with salt and pepper. Spread mushroom stuffing on turkey leg, roll up and tie with kitchen twine. Fry the stuffed turkey leg in clarified butter on all sides and pour in soup.

Add lovage and peppercorns and cook in preheated oven at 180 °C for about 40 minutes.

Sauté onions in clarified butter until translucent, add snow peas, season with salt and pepper and cook until al dente.

Heat clarified butter in a pan, add thyme and fry potato cubes in it until golden brown.

Remove kitchen twine from the turkey legs with mushroom stuffing and cut the roll into thick slices. Arrange on warmed plates, pour gravy around and serve with potato cubes and snow peas.

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